Cranberry-Orange Turkey Jerky

Prep Time:7 to 25 hours

Drying Temp:165° to 185°F

Drying Time: 4 to 6 hours

Yield:14 to 20 (1-ounce) servings

INGREDIENTS:

• 2 tablespoons cranberry powder

• 2 tablespoons chopped dried orange zest

• 2 tablespoons brown sugar teaspoons table salt or 1 tablespoon kosher salt

• 1^1/2 teaspoon hot chile powder such as cayenne

• 2^1/2 pounds turkey breast or tenders

• ^1/4 cup honey; thinned with 1 tablespoon water

PROCUDERE:

1. Combine the cranberry powder, orange zest, brown sugar, salt, and chile powder. Trim and cut the meat into squares or strips. Add the meat to the marinade and toss until evenly coated. Cover and refrigerate for 6 to 24 hours.

2. Remove the meat strips from marinade and pat dry. Place the strips on the drying trays without touching. Brush half the thinned honey over the strips.

3. Dry the meat at 165° to 185°F.After 2 hours of drying, turn the strips over and brush with the remaining thinned honey. Continue to dry the meat until the strips crack when bent but do not break, another 2 to 4 hours.

4. Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the meat with towels. Cool until no longer warm, about 30 minutes.

STORAGE:

1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.